Chinese Chicken Burgers (or collard wraps!)

Chinese Chicken Burgers (or collard wraps!) with Rainbow Sesame Slaw

(Modified from Food Network recipe)

These burgers are an excellent option when you’re wanting a healthy version of comfort food. Pair the burgers with sweet potato fries (or our Savory Roasted Sweet Potatoes).

The fresh greens in the slaw and the zest of lime make your Wood element (Liver and Gallbladder) happy, while the sesame, soy and sweet potatoes give a nod to the Water element (Kidneys, adrenals and Bladder), associated with Winter. Although we have left the winter months behind, we may not have given our Kidneys quite the rest they deserve. Nourishing them with sesame, soy and sweet potatoes is a kind way to restore our bodies as our yang energy begins to surface for the warmer months of the year.

Want to make this recipe extra spring-friendly and go gluten-free? Instead of buns, steam some collard leaves, then wrap up all the goodies below for some tasty collard wraps, which also make excellent lunches or meals to go!

Slaw: 2/3 cup shredded red cabbage 1/3 cup shredded carrots 1 cup chopped baby bok choy, chard or massaged kale 1 ½ tablespoons rice wine vinegar 1 tablespoon sesame oil 1 tablespoon sesame seeds, toasted 1 tablespoon soy sauce 1 tablespoon sugar

Sriracha Lime Mayo: ¾ cup mayo Zest and juice of 1 lime 2 tablespoons Sriracha or other hot sauce

Burger Patties: 2 pounds ground chicken 1/3 cup scallions, sliced on the bias 2 tablespoons soy sauce 2 tablespoons sugar or honey 1 tablespoon sesame oil 1 tablespoon minced lemongrass or lemon juice 6 cloves garlic, minced 1 tablespoon coconut oil 6 tablespoons hoisin sauce 6 good-quality hamburger buns (or collard leaves for wraps) Sweet potato fries or our Roasted Sweet Potatoes, optional

Directions

For the rainbow sesame slaw: Combine the slaw ingredients in a medium mixing bowl, tossing to combine. Set aside.

For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.

For the burger patties: Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 6 patties and set aside. Heat a grill pan over medium-high heat, and brush with the coconut oil. Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side. During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce.

To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top. Place the patties on the bun bottoms, top with about 1/3 cup of the slaw, add the bun top and enjoy! These burgers are great served with sweet potato fries or roasted sweet potatoes.